Chicken Potpie Soup Recipe

Name: Chicken Potpie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 disk refrigerated pie dough; Freshly ground pepper; 1/2 teaspoon plus a pinch of poultry seasoning; 2 tablespoons unsalted butter; 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces; Kosher salt; 2 stalks celery, chopped; 1 medium onion, chopped; 1/4 cup all-purpose flour; 3 cups low-sodium chicken broth; 1 cup half-and-half; 3 medium Yukon gold potatoes, chopped; 1 10 -ounce package frozen mixed peas and carrots

Servings: persons

1 disk refrigerated pie dough
Freshly ground pepper
1/2 teaspoon plus a pinch of poultry seasoning
2 tablespoons unsalted butter
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
Kosher salt
2 stalks celery, chopped
1 medium onion, chopped
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 cup half-and-half
3 medium Yukon gold potatoes, chopped
1 10 -ounce package frozen mixed peas and carrots

1
Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters.
2
Bake until puffed and golden, about 10 minutes.
3
Meanwhile, melt the butter in a large pot over medium-high heat.
4
Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute.
5
Transfer to a bowl.
6
Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute.
7
Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer.
8
Reduce the heat to medium and simmer, partially covered, 10 minutes.
9
Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes.
10
Return the chicken to the pot and simmer until cooked through, about 1 minute.
11
Divide among bowls and top with the crust.
12
Per serving: Calories 707; Fat 29 g (Saturated 15 g); Cholesterol 132 mg; Sodium 965 mg; Carbohydrate 69 g; Fiber 5 g; Protein 41 g
13
Photograph by Christopher Testani

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 disk refrigerated pie dough, Freshly ground pepper, 1/2 teaspoon plus a pinch of poultry seasoning, 2 tablespoons unsalted butter, and more.

Yes, Chicken Potpie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Potpie Soup

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